Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

The objective of this work was to evaluate the physicochemical, sensory and potential glycemic response properties of a biscuit (β-GB) containing barley β-glucan at 6% w/w, sufficient to satisfy the EFSA's health claims related to cholesterol lowering and fecal bulk increase, and isomaltulose a...

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Bibliographic Details
Main Authors: Athina Lazaridou, Kali Kotsiou, Costas G. Biliaderis
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Hydrocolloids for Health
Subjects:
Barley β-glucan biscuit
Isomaltulose
In vitro digestion
Texture
Physicochemical properties
Sensory acceptance
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025922000085

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http://www.sciencedirect.com/science/article/pii/S2667025922000085

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